Blueberry cream cheese muffins show off the taste of fresh summer berries
July 25, 2012
By Deanna Morauski
Blueberry season at Bybee Farm is starting! Order your blueberries today at www.bybeenimsfarms.com (serving the Snoqualmie Valley for 66 years) and then make this breakfasty blueberry goodness as soon as possible.
Preheat oven to 350 degrees.
Blueberry muffin ingredients:
1 1/2 sticks of butter (or 3/4 cup)
1 cup sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon fresh ground nutmeg (bottled is fine if you don’t have fresh)
1/2 teaspoon cardamom
1 tablespoon baking powder
1 cup milk
2 eggs
3 cups flour
Cream softened butter and sugar together.
Stir in remaining ingredients, then gently fold in two cups of blueberries (fresh or frozen).
For large muffins (my favorite), place two ice cream scoops of batter in each muffin liner. This will make 12 muffins.
If using a regular size muffin pan, use one ice cream scoop of batter per muffin liner. This will make 24 muffins.
If you’d like to get really crazy, you can use a decorating bag (or a Ziploc with a corner cut off) to squirt cream cheese filling (below) into each muffin.
Cream cheese filling ingredients:
(optional deliciousness)
1 eight ounce package of cream cheese, softened
About 1 tablespoon of lemon juice
1/3 cup sugar
Using a mixer, combine ingredients until creamy. Cream cheese filling leftovers can be stored in the fridge and added to many delicious treats.
I like to finish the filling off with a little swirl on top.
And if you are completely out of control, you can sprinkle homemade streusel over each muffin.
Streusel ingredients:
(never optional)
1/2 stick butter (cut into small pieces)
3/4 cup flour
1/3 cup powdered sugar
1/8 teaspoon salt
1 small egg
To make streusel, place ingredients into food processor and pulse until they are well-combined but don’t let the crumbles get bigger than about the size of peas. Watch closely. If you have leftovers, you can store them in a Ziploc in the freezer for next time.
Bake for about 30 minutes.
Serve warm with a little butter or simply plain. Because, well, we wouldn’t want to get too carried away.
Deanna Morauski owns, operates and cooks at the Old Hen Bed and Breakfast near North Bend with her husband John. She also blogs about food and cooking at www.theoldhen.com. Follow her on Facebook at www.facebook.com/theoldhen or on Twitter at www.twitter.com/theoldhen.
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How much ?? Blueberries that is? Love ya.
Sorry about that JWatson. Deanna Morauski says it’s two cups of blueberries.